This delicious kimchi tofu stir fry will leave you satisfied with its abundance of vegetables, protein-packed tofu, and that sweet and salty punch of flavor that Asian dishes tend to have.
Vegetables like kimchi, bell peppers, and carrots give a great crunch that complements well with the fried tofu. The simple sauce brings it all together with its sweet and salty flavor. The tofu will soak up the sauce like a sponge.
Tofu is popular in vegetarian diet recipes and authentic kimchi recipes. With its low calories, high protein, vitamins and minerals, tofu makes for a great meat substitute. If following this type of diet, be sure to choose vegetarian broth and kimchi for this recipe, as regular kimchi can contain seafood products such as fish sauce or shrimp paste.
If you like the combination of kimchi and tofu, you might also like this spicy kimchi tofu soup.
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Ingredients
- kimchi - Be sure to look at ingredient labels carefully if you want to purchase a vegetarian kimchi. You can also check out how to make kimchi at home.
- tofu - Tofu is made of condensed soy milk that is pressed into blocks. It can be soft or firm and it can be cut in different ways for various recipes, including desserts. It benefits from a tofu marinade as it doesn't have much flavor on its own. The extra-firm tofu is best for stir fries as it holds up well to heating and stirring and better replicates the texture of meat.
- chicken broth - You can substitute with vegetable or mushroom broth for a vegetarian option, like in this Bok Choy Stir Fry.
- toppings - While I use green onions and sesame seeds, other nuts and seeds are a great addition for their flavor and crunch. Peanuts are the most popular nut in most Asian dishes, but check for allergies first. If you want a savory but creamy addition, an egg will work well, especially if it's soft-boiled. For side dishes, vegetarian spring rolls will make for a more filling meal.
*See recipe card for ingredient amounts.
How to Make Kimchi Tofu Stir Fry
- In a medium bowl, toss the tofu with the soy sauce and sesame oil. Marinate for 30 minutes in the fridge. After marinating, remove from the refrigerator and toss with the cornstarch. Reserve.
- Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until golden on all sides. This should take about 5 minutes. Remove from skillet and set aside.
- Heat the remaining 1 tablespoon canola oil in the skillet or wok. Add the peppers, onions, carrots, mushrooms and kimchi. Sauté for 2-3 minutes, until the veggies are tender-crisp.
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chicken broth, garlic and cornstarch.
- Pour the sauce over the vegetables, add the tofu back to the wok and continue cooking until the sauce has heated and thickened, about 2 minutes.
- Serve topped with the green onions and sesame seeds. It can be served over rice or noodles, if desired.
Joss' Top Tip
For a more crispy tofu, you can press it ahead of time with a tofu press to extract moisture.
Recipe FAQs
Cover and store leftovers in the fridge for up to 3 to 5 days.
Reheat in the pan over medium heat or in the microwave until hot.
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📋Recipe
Kimchi Tofu Stir Fry
Ingredients
For the Tofu
- 1 pound extra firm tofu - drained and cubed
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
For the Stir Fry
- 2 tablespoons canola oil - divided
- 1 red bell pepper - sliced
- 1 green bell pepper - sliced
- 1 cup yellow onion - sliced
- 1 cup carrots - sliced thinly
- 1 cup mushrooms - cleaned and sliced
- 1 cup kimchi
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth - or vegetable broth
- 3 garlic cloves - minced
- 1 tablespoon cornstarch
Toppings
- green onions - sliced
- sesame seeds
Instructions
For the Tofu
- In a medium bowl, toss the tofu with the soy sauce and sesame oil. Marinate for 30 minutes in the fridge.1 pound extra firm tofu, 1 tablespoon soy sauce, 1 tablespoon sesame oil
- After marinating, remove from the refrigerator and toss with the cornstarch. Reserve.2 tablespoons cornstarch
For the Stir Fry
- Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until golden on all sides. This should take about 5 minutes. Remove from skillet and set aside.
- Heat the remaining 1 tablespoon canola oil in the skillet or wok. Add the peppers, onions, carrots, mushrooms and kimchi. Sauté for 2-3 minutes, until the veggies are tender-crisp.1 red bell pepper, 1 green bell pepper, 1 cup yellow onion, 1 cup carrots, 1 cup mushrooms, 1 cup kimchi
- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chicken broth, garlic and cornstarch.2 tablespoons soy sauce, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, 3 garlic cloves, 1 tablespoon cornstarch
- Pour the sauce over the vegetables, add the tofu back to the wok and continue cooking until the sauce has heated and thickened, about 2 minutes.
- Serve topped with the green onions and sesame seeds. It can be served over rice or noodles, if desired.
Notes
- Storage: Cover and store leftovers in the fridge for up to 3 to 5 days.
- Reheating: Reheat in the pan over medium heat or in the microwave until hot.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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